The American Cider Association launched a month-long campaign called “Dry Cider January” to promote ciders containing 0 grams of sugar.

Alcohol is created when yeast converts sugar into alcohol through fermentation. A cider that contains no residual sugar has been fermented to absolute dryness. Sometimes cidermakers will blend a completely dry cider with fresh juice for acid/sugar balance, but other times they leave the cider entirely dry. These dry ciders are what the association is listing on their website for the campaign.

“The brain has a hard time distinguishing fruity from sweet. Many ciders with absolutely no sugar in them can still be fruit-forward,” explained the association’s executive director, Michelle McGrath. “You’ll find there are a multitude of dry ciders available when you start seeking them,” she added.

In alphabetical order, here is part 2 of some of the dry ciders we have tasted over the years.

Anxo “Rose” red-fleshed apples impart radiant color and red fruit notes in this Rosé blended with GoldRush.

St. Vrain Cidery “Dry Apple” – serves as the base for all of St. Vrain’s ciders. The dry cider has balanced sweet-tart flavor and the use of Winesap add characteristics that are reminiscent of an off-dry wine with a clean, crisp finish.

South Hill Cider “Soundpost Cider” – A dry blend English bittersweet apples and aged in mature bourbon barrels. Astringent with a bourbon finish and medium tannin.

Stem Ciders “Raspberry” – A tart and fruit-forward flavor that reminds you of biting into fresh raspberries. Dry on the palate and a clean finish.

Tandem Ciders “Crabster” is a dry cider made from six apples including Cortland, Northern Spy, MacIntosh, Liberty, Red Crabs and Wild Apples. The result is crisp, tart, and dry.

Vander Mill “Dry” is made from a variety of apples including: Winesap, Baldwin, Northern Spy, and Jonathan. The driness enhances the clean fruit flavor.